Wednesday, 14 September 2011

Coffee Liqueur Raspberry Swiss Roll


5 egg yolks
30g caster sugar
40g grape seed oil
50g milk
1.5 tbs instant coffee
70g plain flour
30g corn flour

5 egg whites
1 tsp lemon juice
60g caster sugar

400ml Whipping Cream
 ¼ icing sugar
 3 tbs Kahlua                           
1 ½ cup Raspberry

Divide eggs (use cold eggs)
Beat egg yolks and sugar till combine (1 min) add grape see oil to batter
Heat instant coffee with milk 30 sec in microwave
Sift in flour alternate with warm milk

Beat egg whites and add in lemon juice
Add caster sugar 1 tbs at a time till egg white becomes stiff
Mix in ½ egg white into (A) batter
Then pour the mixture to egg whites and mix evenly
Preheat oven to 170 C
Bake in 30x42cm greased line baking tray for 12-15 minutes

Whipped cream with icing sugar and Kahlua till stiff. Refrigerate till later use.
Score the care with a few lines to make it easy to roll.  Spread with whipped cream and top with raspberry and roll into Swiss roll.     

Jean Pare Decadent Dessert pg 38